Elizabeth Stark's Green Chicken Curry
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 2 cloves garlic
- 1 teaspoon fish sauce
- 1/4 cup chopped cilantro leaves
- 1 pound boneless skinless chicken thighs
- 1/2 pound green beans ends trimmed
- zest of 1 lime
- 1 medium shallot chopped
- 2 teaspoons cumin seed lightly toasted
- 2 teaspoons coriander seed lightly toasted
- 2 medium mild green chilies seeded and chopped
- 3- inch piece ginger peeled and chopped
- 4 fresh makrut (kaffir) lime leaves torn
- 1 5- inch piece lemongrass pale yellow portion only, chopped
- 1 bunch cilantro stems (reserve the leaves for the c
- 1 shallot, sliced thin
- 1 can whole coconut milk shaken
- 1 medium bell pepper cut into strips (or use a mix of colors as i did here)
- 1/4 cup chopped thai basil leaves plus whole leaves for garnish
- 4 large lime wedges to serve
- cooked white or brown rice to serve (optional)
- Carbohydrate 7.81507283095833 g
- Cholesterol 94.120416775 mg
- Fat 8.36436593891667 g
- Fiber 2.98257598591722 g
- Protein 24.187345318 g
- Saturated Fat 4.13445684369167 g
- Serving Size 1 1 serving (214g)
- Sodium 221.014468991667 mg
- Sugar 4.83249684504111 g
- Trans Fat 1.11254545579167 g
- Calories 201 calories
Step-by-step
- Toast the spices for the curry paste: Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes. Set aside to cool, and then grind with a mortar and pestle or in a spice grinder.
- Make the green curry paste: Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed. This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen.
- Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken. Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate.
- Prepare the coconut curry: Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more. Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil.
- Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes. At the end of cook time, stir in cilantro and basil.
- Serve the curry: Serve over rice. Garnish with fresh basil leaves and a lime wedge.
Elizabeth Stark's Green Chicken Curry: A Culinary Adventure
As a busy professional woman, time is my most precious commodity. Weeknights are often a whirlwind of meetings, deadlines, and the occasional frantic dash to the gym. So, when it comes to dinner, I need something quick, healthy, and, dare I say, delicious. That's where this incredible Green Chicken Curry comes in. This recipe, adapted from Elizabeth Stark's work, has become a staple in my weeknight rotation. It's surprisingly easy to make, even on my busiest days, and the vibrant flavors transport me to a faraway land, a much-needed escape after a long day.
The beauty of this recipe lies in its simplicity and flexibility. The green curry paste, while requiring a few minutes of prep, can be made ahead of time and stored in the refrigerator. This means that on a particularly hectic evening, I can simply reach for the pre-made paste and whip up a flavorful curry in under 30 minutes. The ingredients are relatively accessible; most can be found at your local supermarket. I usually buy pre-trimmed green beans to save on prep time, but if I have a little extra time, I enjoy trimming them myself, a small mindful act that helps me de-stress after work.
The star of the show, of course, is the chicken. I prefer using boneless, skinless chicken thighs for their juiciness and flavor. The chicken sears beautifully in the coconut oil, achieving a lovely golden brown color that is both visually appealing and indicative of the deliciousness to come. The combination of coconut milk, aromatic spices, and vibrant vegetables creates a rich and creamy sauce that coats the chicken perfectly. The subtle heat from the green chilies adds a touch of zing, balancing the richness of the coconut milk.
What truly sets this dish apart is the freshness. The abundance of cilantro and basil adds a bright, herbaceous note that cuts through the richness of the curry. I love garnishing the finished dish with extra basil leaves and a lime wedge, enhancing the visual appeal and adding a final burst of freshness. I usually serve it over a bed of fluffy white rice, the perfect accompaniment to the flavorful curry. However, brown rice or even quinoa can be substituted for a healthier option.
This Green Chicken Curry is more than just a meal; it's an experience. The vibrant colors, fragrant aromas, and explosion of flavors transport me to a peaceful oasis, even if it's just my own kitchen. It's a reminder that even on the busiest of days, taking the time to prepare a healthy and delicious meal is an act of self-care, a small indulgence that nourishes both my body and soul. The ease of preparation, paired with the sophisticated flavors, makes this recipe a keeper. It's a culinary hug on a busy weeknight – comforting, delicious, and intensely satisfying.
Beyond the weeknight convenience, this Green Chicken Curry also makes a fantastic dish for entertaining. It's easily scaled up to feed a crowd, and the vibrant colors and enticing aromas are sure to impress your guests. I often make a double batch on the weekend, storing half for quick weeknight dinners and the other half to serve at a casual gathering. The compliments always roll in, and the feeling of sharing a delicious, homemade meal with friends and family is simply priceless.
The recipe’s adaptability extends beyond the rice. Sometimes, I serve it with naan bread, the soft, slightly chewy texture perfectly soaking up the delicious curry sauce. Other times, I'll serve it with noodles for a lighter, quicker meal. The possibilities are endless. This recipe is a testament to the power of versatile cuisine – a blank canvas for culinary creativity.
Finally, the leftovers are just as delicious the next day. The flavors have a chance to meld together overnight, resulting in an even more intense and nuanced taste. I often pack leftover curry for lunch, a healthy and flavorful alternative to the usual sandwich or salad. It's a little slice of culinary heaven in the middle of a busy workday.
So, whether you're a busy professional, a dedicated homemaker, or simply someone who appreciates delicious, easy-to-make meals, this Green Chicken Curry is a recipe that you will surely cherish. It's a culinary gem that perfectly balances convenience, health, and exquisite flavor – a testament to the beauty of simple, well-executed cooking. Give it a try, and I promise you won’t be disappointed!
